Shrimp and Scallop Pasta with Fresh Tomatoes
I know, I keep going on about how much I love farm fresh tomatoes, but I do have to say I almost killed my father when I went to his house and found a bag full of fresh tomatoes that he picked for me. I love tomatoes but how many can a girl eat in one day? So I was going to make an olive oil based sauce for the fish but I had to get rid of some of the tomatoes my father so generously gave me! Voila, this pasta was yet another hit.
Originally posted on January 17, 2013!!!
Shrimp and Scallop Pasta with Fresh Tomatoes
- Total Time: 25 minutes
- Yield: 4-6 1x
Description
Pasta in a garlic-oil based sauce with fresh tomatoes, sautéed shrimp and scallops, topped with fresh basil. This is a restaurant-quality dish that comes together in about 20 minutes 🙂
Ingredients
375 g box of pasta (I used penne)
¼ Cup extra virgin olive oil
3 Cloves garlic, crushed
The zest of one lemon
Salt, to taste
Pepper, to taste
½ cup white wine or your favourite stock
2 medium tomatoes cut into 1-inch chunks
1 Cup (cleaned) shrimp
2 tbsp butter
Scallops, cleaned and patted dry (see notes)
The juice of half a lemon
A handful of fresh basil, chopped
Instructions
Start the pasta water and cook the pasta according to the directions.
In a large skillet, add the olive oil, garlic, and lemon zest. Bring the heat to medium low and sauté for about 10 minutes or until the edges of the garlic start to brown. If the garlic is browning too quickly, drop the heat to low.
Season with salt and pepper.
Add the white wine or stock and turn heat up to high, using a wooden spoon, scrape the pan (deglazing).
Add the tomatoes and season with salt and pepper.
When there is about 2 minutes left on the pasta, throw in the shrimp and again season with salt and pepper.
Meanwhile, add the butter to a separate sauté pan over medium-high heat.
Add the scallops when the pan is hot and the fat has melted.
Don’t touch the scallops until you are going to flip them; about 2-3 minutes, when you see the edges are browning and it’s starting to cook towards the middle.
Drop the heat to medium after the scallops have been flipped.
Cook for about another minute.
You can tell the scallop is cooked when the middle is opaque and is slightly warm.
Add the pasta to the pan with the shrimp when the pasta is cooked; mix well.
Squeeze the lemon juice onto the pasta, careful not to let any seeds in. Mix the pasta well.
Taste and adjust seasoning.
Top with the fresh basil.
Serve the pasta with scallops on top.
Serve Immediately.
Notes
- If you like a little heat, feel free to add some red chili flakes to the dish; add it to the pan when you add the garlic and lemon zest.
- Traditionally you’re not supposed to add Parmesan to a pasta with fish; feel free to break these rules, I love Parmesan!
- I went with 3 scallops per person for this dish.
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
